FINALLY a vegan protein-packed pasta my fit friends will love…
Prep: 10 minutes / Cooking: 20 minutes
Vegan & Gluten-free Option
Transitioning my healthy eating meant relearning how to cook – adapting traditional recipes and new food combinations. I love modifying recipes to my tastes that also meet optimum health and fitness requirements. Approximately 30g protein per serving, with a powerhouse of antioxidants, fiber, good fat, lean protein and broad-spectrum of nutrients. DELICIOUS!!!
1 cup shallots (thinly sliced)
8 cloves garlic (finely chopped)
Splash olive oil
1 cup fresh salsa
2 boxes black beans (rinsed)
2 cups fresh spinach
1 lime (juiced)
1 fresh avocado
1 cup fresh cilantro/coriander (chopped)
1 tsp nutritional yeast
Whole wheat pasta (al dente)
Lightly sauté shallots and garlic in olive oil. Add salsa and cook on low heat, then add black beans and cover until cooked. Lastly, add spinach and lime juice. Toss until spinach is wilted. Add pasta (about 1-2 ratio of pasta to black bean sauce). Top with cilantro, avocado, and nutritional yeast for a cheesy flavor.
Gluten-free version – Substitute your favorite GF pasta for the wheat; you’ll still get a load of protein from the avocado (yes, it has protein!), beans and rice pasta. My current favorite brand is Jovial Organic brown rice pasta.